Marvelous Meats – Pressure Cooking School

Today we’re going to master meats in the pressure cooker. I’ll reveal four secrets to marvelous meats and share my best tips while we make two recipes: a savory Spiced Beef Stew and an easy Chicken Cacciatore.

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8 Comments

I’m new to pressure cooking and the first dish I made was baby back ribs. I cup water, one rack of ribs and 25 min high pressure with natural release and 10 min at 450 in oven after I put sauce on to carmelize them. They were dry! My family not impressed. What went wrong?

As you are new to pressure cooking, I suggest you work through some of Laura’s lessons to get a better handle on how your PC works. Her recipes will be more reliable than event he ones that came with your pressure cooker. They are manufacturers after all. Not cooks.

I new to the instant pot. I made a rump roast & did as recipe instructed. The roast was moist but tough. I did buy the meat @ Walmart their black label angus. Can you tell me what I should have done differently?

Did you mean adding too much liquid results in tasteless meat?what if its stock?in your book it calls for less than a cup of liquid for apple chops but i have an IP and dont know if its safe enough to do that little?i know you said in the vid that meat and fruit/veg contains water but i thought ip required enough thin liquid for safety so is less than a cup safe then?

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